Bring a small pot with rice, ¼ tsp. salt, and 1½ cup water to a boil.
Reduce heat to low, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner. Stir in ginger and green portions of green onions. Green onions will be prepared in the next step. Set aside covered.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim and slice white portions of green onions into 1" pieces. Thinly slice remaining green portions of green onions on an angle.
Remove strings from sugar snap peas, if necessary. Halve on an angle.
Pat salmon fillets dry, and season flesh side with ¼ tsp. salt.
Cook the Vegetables
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add sugar snap peas, white portions of green onions, ¼ tsp. salt, and a pinch of pepper to hot pan.
Stir often until lightly browned and tender, 2-4 minutes.
Stir in peas, then remove vegetables to a mixing bowl.
Wipe pan clean and reserve.
Cook the Salmon
Return pan used to cook vegetables to medium heat and add 2 tsp. olive oil. Add salmon to hot pan, flesh side down. Sear until browned, 3-4 minutes.
Flip, and cook 2 minutes.
Spoon spicy orange sauce over salmon and cook until salmon reaches a minimum internal temperature of 145 degrees, 2-3 minutes.
Remove from burner.
Finish the Vegetables
To bowl with vegetables, add dressing and sesame seeds. Stir to combine.
Plate dish as pictured on front of card. Bon appétit!